Thai Red Curry
by Tarla Dalal
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A traditional fiery red thai curry simmered with assorted vegetables. An excellent complement to steamed rice.
- Heat the oil in a broad non-stick pan, add 5 to 6 tbsp of the red curry paste and cook on a medium flame for 1 minute.
- Add the basil and cook on a medium flame for 1 minute.
- Add the coconut-milk , cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring continuously.
- Add the babycorn, broccoli and paneer, mix well and cook on a medium flame for 2 more minutes.
- Serve hot.
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